Icy Flame

Please come down to me like an angel and embrace me like the breeze. I really enjoy the lyric and the rhythm of the song "love in tokyo". (this is also the first Japanese song I learnt)
Here is the lyric of this song in both Japanese and Chinese.
And i tried to translate it into English by myself:P

小田和正 - 东京爱情故事
ラブストーりーは突然に
突如其来的爱情故事
何から伝えばいいのか不知该从何说起
分からないまま时は流れて时间在悄无声息地流逝
浮かんでは消えてゆく
ありふれた言叶だけ涌上心头的满腹言语消失得无影无踪
君があんまりすてきだから你的美丽动人
ただすなおにすきと言えないで让我无法直白爱上你
多分もうすぐ雨も止んで二人たそがれ雨快止了在这个只属于我两的黄昏
あの日あの时あの场所で在那天 在那时 在那地方
君に会えなかったら如果不曾与你邂逅
仆等はいつまでも见知らぬ二人のまま我们将永远是陌生人
谁かが甘く诱う言叶に
もう心揺れたりしないで别再为他人的甜言蜜语而动心
切ないけどそんなふうに虽然会有苦闷但我还是
心は缚れない约束不了自己的心
明日になれば君をきっと一天比一天更喜欢你
今より好きになる比现在更爱你
そのすべてが仆のなかで时を
超えてゆく我所有的一切越过时空的阻隔来到你身边
君のために翼になる
君を守りつづける我要变成翅膀紧紧地守护你
やわらかく君をつつむ
あの风になる我要变成风温柔地拥抱你
あの日あの时あの场所で在那天 在那时 在那地方
君に会えなかったら如果不曾与你邂逅
仆等はいつまでも
见知らぬ二人のまま我们将永远是陌生人
今君の心が动いた
言叶止めて肩を寄せて现在你已动了心不要言语依偎着我
仆は忘れないこの日を在那难忘的日子
君を谁にも渡さない我不会把你让给任何人
君のために翼になる
君を守りつづける我要变成翅膀紧紧地守护你
やわらかく君をつつむ
あの风になる我要变成风温柔地拥抱你
あの日あの时あの场所で在那天 在那时 在那地方
君に会えなかったら如果不曾与你邂逅
仆等はいつまでも
见知らぬ二人のまま我们将永远是陌生人
谁かが甘く诱う言
叶に心揺れたりしないで别再为他人的甜言蜜语而动心
君をつつむあの风になる我要变成围绕你的风
あの日あの时あの场所で在那天 在那时 在那地方
君に会えなかったら如果不曾与你邂逅
仆等はいつまでも
见知らぬ二人のまま我们将永远是陌生人

i don't know where to start.
how time flies?
though it is an old story.
but i just don't have enough courage to speak it out.
your perfection makes me dare not love u freely.

perhaps the rain is about to stop.
you and i stand still in the sunset
just at very moment someday somewhere
if never running into u,
we would be stangers forever.

who tells u i can easily be fooled
by the sweetalks from anyone else?
even though i am now in depair and can hardly breathe.
i never want to tied your heart up like this way.

just loving u day by day
love increases every single second
with evening i will come beyond space-time
to reach out for u
come down to u like an angle
hug u gently like the breeze

if never running into u,
we would be stangers forever.

i know i've blowed your mind
but u keep your lips tight
at least let me lay closer to your shoulder
for this moment becoming everlasting
never want to let u go

come down to u like an angle
hug u gently like the breeze
if never running into u,
we would be stangers forever.

don't change your heart
just for the sweetalks from others
i will be the breeze hugging gently around u
if never running into u,
we would be stangers forever.

I always enjoy cooking.

As a matter of fact I dislike all kinds of housework apart from cooking. I hate washing or cleaning and dislike gardening. I enjoy cooking just because I enjoy eating but I am too choosy and picky (lol well I am not a gourmet still). I always complain a lot about the food my mom cooks when I am at home. Finally one day she really ran out of patience and told me to cook myself and she would make no complaint and try my food. I began to learn cooking since then:P

And after I began a college student I left my hometown and live on campus (even now I am living on campus in a student apartment). I usually eat in the canteens or restaurants. But when I have time I'd love to cook something for myself and my friends. I am thinking of moving out of the postgraduate students apartment and rent one outside the campus because I hope I can have a nice kitchen.

Anyways, I will post some essays about all kinds of cuisines I know or get interested in as well as some recipes.
I am good at some Chinese(espeically Cantonese) food, some Thai food, and some Japanese food:D

Chinese cuisine can be broadly divided into four major regional categories which follow a north, south, east, west orientation: Beijing and Shandong, Cantonese and Chaozhou, Eastern, and Sichuan.

Cantonese&Chaozhou and Beijing&Shandong

Cantonese & Chaozhou

This is southern Chinese cooking. They have lots of streaming, boiling and stir-frying. They don't use so many oils compared with the other Chinese cuisine.

Dim sum is a snack-like variation, served for breakfast and lunch and consisting of all sorts of little delicacies served from pushcarts wheeled around the restaurant floor. The Cantonese are famous for making just about anything palatable: specialties are abalone, fried squid, 1000 year old eggs, shark's fin soup, snake soup, and dog stews.

Guangzhou is popular for its rich and exotic dishes both at home and abroad.cantonese cuisines is one of the famous four in china, which is characterized with various unusual gradients and materials. Apart from seafood and animals, insects and worms, flowers and weeds are all made into dishes. There is a variety of Cantonese dim sum, sweet or salty. It is estimated that there are over 1000 ways of making deserts. Scattered all over the city there are over 5000 restaurants, teahouses and snack eateries, offering service around the clock. Guangzhou is a paradise for gourmets.

Beijing & Shandong

Beijing and Shandong cuisine comes from one of the coldest pats of China. Since this is China's wheat belt, steamed bread and noodles are the staple rather than rice. Basically, northern cuisine combines very simple cooking techniques (stir-frying and steaming) with the sophistication of imperial dishes.

China's most famous northern specialty is Beijing duck, served with pancakes and plum in sauce. Another specialty is beggar's chicken, supposedly created by a beggar who stole a chicken earmarked for the emperor and secretly cooked it underground (the chicken that is, not the beggar)-the dish is wrapped in lotus leaves and baked all day in hot ashes.

Eastern


The cuisine of eastern China is probably the least understood of China's regional cuisine's-by foreigners at least. It encompasses Shanghai, Zhejiang, Fujian and the so-called lower-Yangzi region of Jiangsu.

It is undoubtedly the most diverse of China's regional cuisine's and has produced many famous dishes. Wuxi spare ribs is one to look out for; it features the common eastern technique of "red cooking" in a stock of soy sauce and rice wine to produce a tasty stew. Soups are a celebrated aspect of eastern cuisine, and there are hundreds of varieties.

In the coastal regions, seafood is an important ingredient and is generally cooked simply to enhance the natural taste. It is true that stir-fried dishes in this part of China tend to overdo the oil or lard, but in mainly restaurants nowadays this is becoming less the case. Cooking standards 10 years or so, and anyone with some money to throw around can enjoy some of best cooking in China.

Sichuan
Sichuan cuisine is world-famous and in a class of its own. The Chinese claim that it comprises more than 4,000 dishes, of which over 300 are said to be famous.

It's easily China's hottest and spiciest cuisine, often using huajiao, literally "flower pepper", a crunchy little item that leaves a numbing and strangely unfamiliar aftertaste-some compare it to spicy detergent.

Sichuan chefs have a catch-cry that draws attention to the diversity of Sihuanese cooking styles: "baicai baiwei", literally "a hundred dishes, a hundred flavors". Whether "a hundred flavors" is a characteristic Chinese exaggeration or not is difficult to say. There is, nevertheless, a bewildering cornucopia of Sihuanese sauces and culinary-preparation techniques. Some of the more famous varieties are yuxiang Wei, a really tasty fish-flavored sauce that draws heavily on vinegar, soy sauce and mashed garlic. Mala Wei, a numbingly spicy sauce that is often prepared with the most justifiable famousness is that used with smoked duck; and, perhaps most famous of all, the hot and sour sauce (suanla wei).

The hottest and sour soup, suanla tang, is eaten throughout China and is great on a cold day. A famous dish is spicy chicken fried with peanuts (gongbaojiding). Equally well known is mapo douhu, which is bean surd, pork and chopped spring onions in a chili sauce.

A favorite with travelers and worth trying simply for the novelty value is guoba roupian. Guoba refers to the crispy bits of rice, uncannily similar to Rice Krispies, which stick to the bottom of the rice pot -they are put on a plate, and pork and gravy added in front of the dinner.